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Camp and RV
Recipe of the Week
Mystery Beef Stew
2 cups (16-ounce bottle) of French dressing, not fat-free
2 pounds bite-size, boneless beef for stew
½ cup water
1 teaspoon sweet paprika
6 medium potatoes
3 yellow onions, cut up
3 large carrots, cut up
Brown beef by stir-frying it in 1/4 cup of heated French dressing. Whisk paprika and water with the remaining dressing and add to the pot with the vegetables. Cover and simmer 60 minutes or more until beef is tender and vegetables are done. Serves 6.
Slow cooker method: Browning is optional. Combine everything in a slow cooker and cook on High 4 hours or Low 6 to 7 hours.
Pressure cooker method: Brown beef as above, add remaining ingredients and bring to full pressure for 15 minutes. Quick-cool or let pressure return on its own.
Tips for the Camp Cook
* It’s not the heat it’s the humidity. Things NOT to cook on a humid day include divinity and meringues.
* Use a sawtooth knife, such as a steak knife, when cutting foods that contain nuts or chocolate chips. Use a sawing motion and gentle pressure to saw through without crushing. A sawtooth blade also works best to cut partially frozen steak for stir-fry.
* When you’re on a fast-moving camping trip from low country to mountains, be aware of your altitude because it affects cooking and baking times.
* I love the new collapsible colanders but don’t give up your fine mesh sieve. You need it for rinsing tiny grains and seeds such as quinoa.
* Rub lemon juice or vinegar on a scaly fish and it will be easier to scale.
* Cook jumbo shells al dente, stuff with tuna salad from the deli and serve cold with a ranch dip.
Campground Potluck Recipe of the Week
The crowd will snap up these chocolate gems. An easy way to serve them at a potluck is to cut in squares and nestle in cupcake papers.
14-ounce can of sweetened condensed milk
1/4 cup vegetable oil
1/4 cup milk or water
1 box chocolate cake mix
7-ounce jar of marshmallow cream such as Fluff
½ cup mini chocolate chips or finely chopped nuts (optional)
Grease a 9 X 13-inch baking pan and set the oven to 350 degrees Whisk 1/3 cup condensed milk with the oil, milk or water and egg. Set whisk aside and use a spoon or spatula to stir in cake mix to make a stiff dough. Spread in the pan and bake 10 minutes.
In the same bowl using the same whisk, mix the rest of the condensed milk with the marshmallow and the other egg. Spread over the hot cake. Add nuts or chocolate chips if using. Bake another 25 to 30 minutes. Cool completely. Cut in squares.
See our weekly Pantry Recipe of the Week, made with pantry ingredients only, no fresh foods require, at https://boatcook.blogspot.com
Foil Recipe of the Week
Sweet Sausage Jumble
Excess fat from the sausage seeps down, flavoring the pepper and onion and soaking into the bread. If you prefer, simply discard the bread.
4 slices day-old bread
4 slices from a large onion
4 slices from a large, whole, seeded green pepper
1 pound bulk Italian sausage (mild or hot)
2 cups Spanish rice from a pouch or can
Lay out 4 pieces of nonstick foil and grease lightly or spray with nonstick. Place a piece of bread on each. Top with a slice of onion, then a slice of green pepper.
Make 4 patties from the sausage and sear in a nonstick skillet to brown briefly. Place each patty in a pepper ring. Bring up sides of the foil to form a dish. Put a half cup Spanish rice on each sausage patty.
Join the 4 corners of the foil and twist to seal the packet and form a handle. Place on the grill or campfire over medium coals (not licking flames) and cook slowly 25 to 35 minutes.
Pork sausage should register at least 165 degrees; turkey sausage 175 to 180 degrees.Take care when opening foil packages. Steam is very hot.